penguinoid
Posts: 1066
Joined: 1/10/2013 From: Australia via the UK, now in Bozen-Bolzano, Italy Status: offline
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quote:
ORIGINAL: recotte I've accidentally frozen a beer when forgetting about it after putting it in the freezer for "just 20 minutes" to chill, and I can tell you, after thawing, it just don't taste right. Part of that is the loss of carbonation, but I think the alcohol separates from the water and solids when freezing, due to the different freezing points, so when it thaws, it just isn't right. I imagine the same problem may occur after defrosting the DRC-sicle. Good point. I've not tested this with wine, so I'm not entirely sure either. I can't imagine it'd do the wine any favours. It's not entirely related, but I'm reminded that people used to use so-called "freeze distillation" to make stronger versions of wines, beers, and ciders (hard ciders if you're American), such as applejack. quote:
ORIGINAL: recotte As for the shipping conditions that Rick is inquiring about, the only additional note is that exposure to cold temperatures may result in the formation of tartrate crystals in the bottle, which are innocuous. Yes, that's a good thing to keep in mind. They can be mistaken for fragments of broken glass, which are not so harmless, so it's best to be sure which one it is.
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